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Olive Kalamata Pitted In Brine
Olive Kalamata Pitted In Brine
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In addition to being an excellent snack, Kalamata olives can also be used as a pasta sauce when served with tomatoes, onions, and capers. The strong, aromatic flavor makes them an excellent accompaniment to cheeses and vegetable-based dishes.
The original Greek salad recipe calls for both of them as well as feta. They are native to Greece and take their name from the city of Kalamata, a monumental and archaeological site situated between the sea and the hills south of the Peloponnese.
The elongated, black-purple olives with a juicy pulp are characterized by a unique taste and an unmistakable bitterness. The oldest Greek variety, one of the most popular types on Greek tables and a favorite among many chefs This is a symbol of quality and good nutrition on tables all over the world.
Data sheet
- Reference
- MAD02004
- Origin
- Italy
- Storage
- Chilled
- Temperature
- -2°C to 2°C
- Certification
- No Certification
- Variety
- Olive
- Flavour
- Natural
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Olive Kalamata Pitted In Brine
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